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Exploring the Versatility of Roasted Poblano Peppers for Delicious Recipes

Poblano chiles, while mild in heat, are a popular choice for creating dishes such as chiles Rellenos, or our tasty Roasted Poblano in Cream. Roasting these chiles not only enhances their flavor but also makes it easier to remove the outer skin.

Why Roast Poblano Peppers?

Get ready to spice up your fiesta with some roasted poblano peppers! These little guys need a little TLC before they hit the pan, so make sure to give them a good roasting and peeling to get rid of that pesky outer layer that’s tough to digest. But trust us, it’s worth the effort! Once roasted, these peppers will bring a smoky, sweet kick to your Mexican dishes that will leave your taste buds dancing the salsa!

Origin of Poblanos

Poblano Chile originated in Puebla, Mexico, a region in the heart of the country. It is said to have grown wild in the mountainous areas near Puebla. Poblanos are one of the most popular peppers in Mexican cuisine.

Poblano pepper’s wide use in central Mexico resulted in good health for its inhabitants – just one Poblano pepper contains 95% of the recommended daily allowance of vitamin C.

3 Methods to Roast Poblano Peppers

Oven Roast – Oven or broil roasting
Pan roast – Cast iron or comal
Stovetop (Open Flame) – Open flame on a gas range

With all methods

•Start with rinsing poblano peppers and pat dry

Method #1 – Oven | Roast or Broiler

When roasting poblanos in the oven, they blister more than char, which is perfect for easy peeling of the skin for some Mexican dishes like chile rellenos or chiles en nogada.

•Place poblanos on a parchment-lined baking sheet

•Preheat oven to 400° F degrees. Roast for 30-40 minutes, turning after 20 minutes for even roasting.

Broiler

Set the oven to broil. Place whole poblano peppers on a lightly oiled baking sheet 6 inches from the broiler element, and broil about 5-10 minutes, or until skins are thoroughly blackened, flipping every couple minutes. Remove peppers from heat.

Place the peppers into a bowl and cover them or a gallon storage bag. Let the peppers sweat for 10-15 minutes.

Remove as much of this blistered skin off the pepper as you can. Don’t worry about leaving some of the charred skin on, that will add flavor!

Method #2 – Pan Roast

•Heat a cast-iron skillet or comal over medium-high heat

•Pan-roast the whole poblano peppers until all sides are blackened and blistered, about 10 minutes (I recommend turning the stove vent on for any smoke or chile fumes).

•Make sure to rotate the peppers throughout the cooking

•Place the peppers into a bowl and cover them or a gallon storage bag. Let the peppers sweat for 10-15 minutes.

Method #3 – Stovetop Open Flame

Roasting poblanos over an open flame is the traditional way to cook and char poblanos in Mexico

•Place poblano pepper directly over an open flame. Use tongs to flip the pepper occasionally, until the skin blackens and bubbles, it will start to bubble in 2-3 minutes.

•When the poblano is charred on all sides, place it in a plastic storage bag or bowl with a cover to sweat for 10-15 minutes

Carefully peel the skin off the peppers, and scrape some charred skin with a paper towel.

Can You Freeze Roasted Poblano Peppers?

•Yes, you can! Freezing your roasted poblano peppers will help you cut prep time.

•Roasted poblano peppers can be diced, sliced into strips, or left *whole and frozen.

•Place roasted peppers in a plastic freezer bag or air-tight container. Once sealed, peppers are good for up to 6 months.

TIP
Place whole roasted poblanos on a baking sheet in a single layer and freeze for 1 hour. Then place them into freezer bags, seal them, and place them back into the freezer until you are ready to use them. Pull out only what you need.

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